When you think about German’s chocolate cake, you are most likely picturing that thick, nutty coconut frosting that it is so famously recognized for. It is arguably the best part of the cake, but this frosting does not need to be limited to one dessert.
This frosting is gooey perfection and works so well on any cake… or in any cake as a filling between layers. It is also great on cupcakes or as the middle layer of a cookie sandwich. You are going to love this frosting!
Let’s get started…
To make a batch of frosting that will generously cover a 9 inch cake or 2 dozen cupcakes, you will need 4 cups of sweetened coconut flakes, 12 ounces of evaporated milk, 5 egg yolks, 2 teaspoons of vanilla extract, 12 tablespoons of butter, 1 cup of granulated sugar, 1/2 cup of brown sugar and 1 1/2 cups of chopped pecans.
The first step is to toast your coconut. Spread 4 cups of sweetened coconut flakes over a large baking sheet and place them in a 350 degree oven.
There are not many things that I actually enjoy having to baby sit when it comes to cooking, but there is something quite satisfying about toasting coconut flakes. It should only take about 10 minutes to toast your coconut flakes if they are spread thinly enough. They start toasting quickly, so keep your eye on them and as soon as the flakes around the edges begin to darken, stir everything up bringing the golden brown flakes into the middle and pushing the untoasted one out toward the edges.
As soon as they all have nice color on them, pull them out of the oven and let them cool while you prepare the rest of the frosting.
While the toasted coconut flakes are cooling off, combine 12 ounces of evaporated milk, 5 egg yolks, 2 teaspoons of vanilla extract, 12 tablespoons of butter, 1 cup of granulated sugar and 1/2 cup of brown sugar in a saucepan and place it over medium heat.
Bring the mixture to a simmer and cook while whisking for about 5 minutes or until the mixture begins to thicken a bit.
Transfer about half of the mixture into a large glass bowl and add half of the toasted coconut flakes and pecans.
Use a silicone spatula to mix everything together and then add the remaining toasted coconut flakes, pecans and the rest of that silky sauce.
Look at how thick and fabulous this frosting looks…. sweet perfection…
Let it cool for a bit before you begin adding it to your cakes, cupcakes or cookies. It was thicken and stiffen up a bit as it cools making it hold its shape when spread.
This toasted coconut pecan frosting is just wonderful. It has a wonderful texture and a perfectly balanced flavor with salty notes and just the right amount of sweetness.
The next time you are making a German’s chocolate cake or some cupcakes that could use a little coconutty goodness spread over them, you should definitely give this frosting a try. You are going to love it!
Toasted Coconut Pecan Frosting
Ingredients
- 4 cups of sweetened coconut flakes
- 12 ounces of evaporated milk
- 5 egg yolks
- 2 teaspoons of vanilla extract
- 12 tablespoons of butter
- 1 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 1/2 cups of pecans, chopped
Instructions
- Spread 4 cups of sweetened coconut flakes over a large baking sheet and transfer into a 350 degree oven. Toast the coconut until golden and fragrant (about 10 minutes) mixing every 2 minutes or so.
- Allow the toasted coconut flakes to cool while you prepare the rest of the frosting.
- Combine 12 tablespoons of butter with 12 ounces of evaporated milk, 5 egg yolks, 1 cup of granulated sugar, 1/2 cup of brown sugar and 2 teaspoons of vanilla extract in a saucepan and place oven medium heat.
- Cook while stirring constantly until the mixture thickens and becomes slightly golden in color (about 5 minutes).
- Transfer the saucepan off of the heat and fold in the toasted coconut flakes along with 1 1/2 cups of chopped pecans until evenly distributed
- Allow the frosting to cool and thicken a bit before spreading over cakes, cupcakes or cookies.
